Recipe of the Week-Stuffed Avocado

Today’s Recipe I have adapted from one that I found in Rachel Ray Magazine a while ago.  It looked fresh and delicious and I love grilling vegetables this time of year.  I put my own spin on it taking out a few things I didn’t like and adding others.  🙂

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I thought this little sign was so cute, but It is actually a ceramic serving dish. I bought it at West Elm on Sunday. My boys are always asking me, “What is for dinner?” so I thought I could use this to write the dinner plan each night. I just used expo marker and it wipes right off.



Stuffed Avocado Salad with Quinoa

2 chicken breasts-seasoned with salt, pepper and any other spice you like.

2 small zucchini, cut lengthwise
1 can  seasoned black beans
2 peppers, cut into 1/4-inch pieces (I used a red and a yellow pepper)
1 ear white corn, husked, kernels cut from cob
1 small red onion, cut into 1/4-inch pieces
1/2 cup cooked quinoa, preferably red
1/4 cup coarsely chopped fresh cilantro


1/4 c. olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 small clove garlic, finely chopped
2 1/4 teaspoons ground cumin
1 bag of arugula

4 ripe medium avocados — halved, pitted and peeled, sliced if desired
Preheat a grill or grill pan over medium-high. Brush the zucchini and corn with oil, season with salt and pepper, and grill until crisp-tender and charred in spots, 2 to 3 minutes per side. (corn will take longer)  You can also grill your chicken at this time.   Cut zucchini into 1/4-inch cubes, husk the corn and transfer to a large bowl. Toss with the beans, peppers, corn, onion, quinoa and cilantro.  (a lot of chopping, I know, but so worth it)
In a small bowl, whisk the vinegar, lime juice, garlic and cumin. Gradually whisk in 1/4 cup oil; season. Pour over the vegetables and toss to coat; also reserve some for the Arugula.





Bon Appetite!


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